LET'S DISH: New Year's resolution: Make bread

I don't take much stock in New Year's resolutions, mostly
because we very seldom honor them. We all know we should eat
healthfully and exercise. We also all know what we like and dislike
about food trends. So this year my advice to all my readers is,
"Make bread!"

I stopped making bread many years ago. I don't know why. I think
probably there were many more commercial breads available that
really do taste great. Remember when Bread @ Cie opened in
Hillcrest? And bread baking takes time. But at a recent gathering
of my "old crones eating and a movie" group, I decided to give
breadmaking another try.

The Andalusian region of Spain was the designated spot for the
themed dinner, so I began hunting through cookbooks, looking for an
appropriate dish to bring.

This region of Spain is home to the best sherries in the world
as well as cured Serrano hams and fabulous almonds. In Sheila
Lukins' "All Around the World Cookbook," I found a recipe for a
Spanish olive tapenade and a rosemary olive bread. The olives grown
in Andalusia produce an olive oil so delicious you can drink it
---- so what better combination than a peasant bread loaded with
olives and a tapenade to spread on top?

I loved making the bread. My house smelled fabulous. My sense of
accomplishment was gigantic. But best was slicing into the loaf and
tasting. It was like manna from heaven.

One of the best things about bread baking is that you probably
have most of the ingredients in the kitchen. The only thing you
will need is active dry yeast. Be sure to check the expiration date
on the package before you use the one you found tucked behind the
flour bag in your cupboard.

Most breads require kneading. If you have a mixer with a dough
hook, you can use that. But remember, if you go that route you will
miss the therapeutic value of pushing, pulling, pounding and
smashing the dough. Bread dough is messy and sticky, but for me it
brings back memories of mud pies in the back yard after a summer
rain. Best way to get rid of those sticky hands: Have a bowl of
flour next to you on the counter. Rub flour between your hands, and
like magic the sticky goo will fall off.

The most important two things to remember about bread baking are
you must use a very hot preheated oven, and you need steam in the
oven if you want a crust that crunches. Don't be afraid to fire
your oven up to 500 degrees. For steam, place a baking dish on the
oven's lower rack while the oven is heating. When ready to bake the
bread, pour boiling water into the pan. That creates the steam you
need.

Leave the water in the oven for the first half of the baking.
Then remove it. I find this method much better than spritzing with
a bottle of water.